Chocolate Coconut Cake

By MeanJean

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 3 ounces bittersweet chocolate, coarsely chopped
• 1 3/4 cups cake flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsweetened coconut milk, full fat
• 1 1/2 teaspoons vanilla extract
• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar, divided
• 3 large eggs, separated, at room temperature
• 3/4 cup shredded coconut

Preparation

Step 1

1) Set the temperature of your oven to 350C. Pour boiling water into a small bowl with the cocoa powder. Stir until combined and leave out until room temperature

2) Whisk flour, baking soda, and salt in a medium bowl together. In a measuring cup, pour both the coconut milk and vanilla and whisk to combine.

3) In a large bowl, beat butter, brown sugar and 1/2 cups granulated sugar on medium speed until light and fluffy. Add only the egg yolks one at a time, beating well after each addition and scraping down the sides so everything is well incorporated. Add cocoa mixture and beat just until blended. Slowly mix the flour mixture in 3 additions, alternating with coconut milk mixture in 2 additions. Scrape down sides of bowl as necessary.

4) Place egg whites in clean bowl. Using an electric mixer, whip whites on until foamy. Increase speed and gradually add remaining 1/4 cup granulated sugar. Whip until meringue holds firm peaks. Using rubber spatula, gently fold meringue into the batter. Fold the shredded coconut in the batter as well.

5) Divide batter into cupcake liners and sprinkle the bittersweet chocolate on top. Bake at 350C for about 25 minutes, or until your cake tester comes out clean. Set out to cool.